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  • Artigo de periodico

    Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds (2023)

    Carréra, Jéfyne Campos; Souza, Ray Rodrigues de; Batista, Ana Claudia Gama ; Campolina, Gabriela Aguiar; Silva Júnior, Francides Gomes da ; Gavilanes, Manuel Losada; Guimarães, Rubens José; Cardoso, Maria das Graças; Mori, Fábio Akira

    Source: Journal of the Science of Food and Agriculture. Unidades: ESALQ, CENA

    Subjects: ADUBAÇÃO, ALCALOIDES, ANTIOXIDANTES, CAFÉ, COMPOSTOS FENÓLICOS, METABÓLITOS, RESÍDUOS AGRÍCOLAS

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      CARRÉRA, Jéfyne Campos et al. Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds. Journal of the Science of Food and Agriculture, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1002/jsfa.13151. Acesso em: 24 abr. 2024.

    • APA

      Carréra, J. C., Souza, R. R. de, Batista, A. C. G., Campolina, G. A., Silva Júnior, F. G. da, Gavilanes, M. L., et al. (2023). Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds. Journal of the Science of Food and Agriculture, 1-9. doi:10.1002/jsfa.13151

    • NLM

      Carréra JC, Souza RR de, Batista ACG, Campolina GA, Silva Júnior FG da, Gavilanes ML, Guimarães RJ, Cardoso M das G, Mori FA. Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 1-9.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.13151

    • Vancouver

      Carréra JC, Souza RR de, Batista ACG, Campolina GA, Silva Júnior FG da, Gavilanes ML, Guimarães RJ, Cardoso M das G, Mori FA. Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 1-9.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.13151

  • Artigo de periodico

    Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol (2024)

    Silva, Klycia Fidélis Cerqueira e ; Feltre, Gabriela ; Zandonadi, Flávia S; Rabelo, Renata Santos; Sussulini, Alessandra; Hubinger, Miriam Dupas

    Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ

    Subjects: ÁCIDOS, CERVEJA, LÚPULO, RESÍDUOS INDUSTRIAIS

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      SILVA, Klycia Fidélis Cerqueira e et al. Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol. Journal of the Science of Food and Agriculture, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1002/jsfa.13371. Acesso em: 24 abr. 2024.

    • APA

      Silva, K. F. C. e, Feltre, G., Zandonadi, F. S., Rabelo, R. S., Sussulini, A., & Hubinger, M. D. (2024). Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol. Journal of the Science of Food and Agriculture, 1-10. doi:10.1002/jsfa.13371

    • NLM

      Silva KFC e, Feltre G, Zandonadi FS, Rabelo RS, Sussulini A, Hubinger MD. Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol [Internet]. Journal of the Science of Food and Agriculture. 2024 ; 1-10.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.13371

    • Vancouver

      Silva KFC e, Feltre G, Zandonadi FS, Rabelo RS, Sussulini A, Hubinger MD. Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol [Internet]. Journal of the Science of Food and Agriculture. 2024 ; 1-10.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.13371

  • Artigo de periodico

    The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids (2018)

    Agnes, Thamyris Dias Fabiano; Roschel, Gabriela Grassmann; Castro, Inar Alves de

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: ÁCIDOS GRAXOS OMEGA 3, OXIDAÇÃO

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    • ABNT

      AGNES, Thamyris Dias Fabiano e ROSCHEL, Gabriela Grassmann e CASTRO, Inar Alves de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids. Journal of the Science of Food and Agriculture, v. 98, n. 7, p. 2518-2529, 2018Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8739. Acesso em: 24 abr. 2024.

    • APA

      Agnes, T. D. F., Roschel, G. G., & Castro, I. A. de. (2018). The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids. Journal of the Science of Food and Agriculture, 98( 7), 2518-2529. doi:10.1002/jsfa.8739

    • NLM

      Agnes TDF, Roschel GG, Castro IA de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 7): 2518-2529.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.8739

    • Vancouver

      Agnes TDF, Roschel GG, Castro IA de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 7): 2518-2529.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.8739

  • Artigo de periodico

    The determination of the choline content of feed ingredients using choline kinase (1998)

    Menten, José Fernando Machado; Pesti, G M

    Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ

    Subjects: BIOQUÍMICA, AMINOÁCIDOS, NUTRIÇÃO ANIMAL

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      MENTEN, José Fernando Machado e PESTI, G M. The determination of the choline content of feed ingredients using choline kinase. Journal of the Science of Food and Agriculture, v. no 1998, n. 3, p. 395-398, 1998Tradução . . Disponível em: https://doi.org/10.1002/(sici)1097-0010(199811)78:3%3C395::aid-jsfa131%3E3.0.co;2-x. Acesso em: 24 abr. 2024.

    • APA

      Menten, J. F. M., & Pesti, G. M. (1998). The determination of the choline content of feed ingredients using choline kinase. Journal of the Science of Food and Agriculture, no 1998( 3), 395-398. doi:10.1002/(sici)1097-0010(199811)78:3%3C395::aid-jsfa131%3E3.0.co;2-x

    • NLM

      Menten JFM, Pesti GM. The determination of the choline content of feed ingredients using choline kinase [Internet]. Journal of the Science of Food and Agriculture. 1998 ; no 1998( 3): 395-398.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/(sici)1097-0010(199811)78:3%3C395::aid-jsfa131%3E3.0.co;2-x

    • Vancouver

      Menten JFM, Pesti GM. The determination of the choline content of feed ingredients using choline kinase [Internet]. Journal of the Science of Food and Agriculture. 1998 ; no 1998( 3): 395-398.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/(sici)1097-0010(199811)78:3%3C395::aid-jsfa131%3E3.0.co;2-x

  • Artigo de periodico

    The choline content of feed ingredients and mixed feeds determined by an enzymatic assay (1998)

    Menten, José Fernando Machado; Pesti, G M; Halley, J T

    Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ

    Subjects: BIOQUÍMICA, AMINOÁCIDOS, NUTRIÇÃO ANIMAL

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    • ABNT

      MENTEN, José Fernando Machado e PESTI, G M e HALLEY, J T. The choline content of feed ingredients and mixed feeds determined by an enzymatic assay. Journal of the Science of Food and Agriculture, v. no 1998, n. 3, p. 399-404, 1998Tradução . . Disponível em: https://doi.org/10.1002/(sici)1097-0010(199811)78:3%3C399::aid-jsfa132%3E3.0.co;2-q. Acesso em: 24 abr. 2024.

    • APA

      Menten, J. F. M., Pesti, G. M., & Halley, J. T. (1998). The choline content of feed ingredients and mixed feeds determined by an enzymatic assay. Journal of the Science of Food and Agriculture, no 1998( 3), 399-404. doi:10.1002/(sici)1097-0010(199811)78:3%3C399::aid-jsfa132%3E3.0.co;2-q

    • NLM

      Menten JFM, Pesti GM, Halley JT. The choline content of feed ingredients and mixed feeds determined by an enzymatic assay [Internet]. Journal of the Science of Food and Agriculture. 1998 ; no 1998( 3): 399-404.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/(sici)1097-0010(199811)78:3%3C399::aid-jsfa132%3E3.0.co;2-q

    • Vancouver

      Menten JFM, Pesti GM, Halley JT. The choline content of feed ingredients and mixed feeds determined by an enzymatic assay [Internet]. Journal of the Science of Food and Agriculture. 1998 ; no 1998( 3): 399-404.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/(sici)1097-0010(199811)78:3%3C399::aid-jsfa132%3E3.0.co;2-q

  • Artigo de periodico

    Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread (2008)

    Junqueira, Roberto Moraes; Cocato, Maria Lucia; Colli, Célia; Castro, Inar Alves de

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: ÁCIDOS ASCÓRBICOS, PÃO (ANÁLISE SENSORIAL)

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      JUNQUEIRA, Roberto Moraes et al. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture, v. 88, n. 2, p. 194-198, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3071. Acesso em: 24 abr. 2024.

    • APA

      Junqueira, R. M., Cocato, M. L., Colli, C., & Castro, I. A. de. (2008). Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture, 88( 2), 194-198. doi:10.1002/jsfa.3071

    • NLM

      Junqueira RM, Cocato ML, Colli C, Castro IA de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 2): 194-198.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.3071

    • Vancouver

      Junqueira RM, Cocato ML, Colli C, Castro IA de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 2): 194-198.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.3071

  • Artigo de periodico

    Selected nutrients and antinutrients in peanut cultivars harvested in Brazil (2019)

    Lozano, Mariana Gonçalves; Sartori, Alan Giovanini Oliveira ; Bastos, Deborah Helena Markowicz ; Regitano‐d'Arce, Marisa Aparecida Bismara

    Source: Journal of the Science of Food and Agriculture. Unidades: FSP, ESALQ

    Subjects: AMENDOIM, COMPOSIÇÃO QUÍMICA, NUTRIENTES, VARIEDADES VEGETAIS

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    • ABNT

      LOZANO, Mariana Gonçalves et al. Selected nutrients and antinutrients in peanut cultivars harvested in Brazil. Journal of the Science of Food and Agriculture, v. 99, p. 5334-5340, 2019Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9772. Acesso em: 24 abr. 2024.

    • APA

      Lozano, M. G., Sartori, A. G. O., Bastos, D. H. M., & Regitano‐d'Arce, M. A. B. (2019). Selected nutrients and antinutrients in peanut cultivars harvested in Brazil. Journal of the Science of Food and Agriculture, 99, 5334-5340. doi:10.1002/jsfa.9772

    • NLM

      Lozano MG, Sartori AGO, Bastos DHM, Regitano‐d'Arce MAB. Selected nutrients and antinutrients in peanut cultivars harvested in Brazil [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 99 5334-5340.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.9772

    • Vancouver

      Lozano MG, Sartori AGO, Bastos DHM, Regitano‐d'Arce MAB. Selected nutrients and antinutrients in peanut cultivars harvested in Brazil [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 99 5334-5340.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.9772

  • Artigo de periodico

    Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars (2011)

    Shiga, Tania Misuzu ; Soares, Claudinéia A; Nascimento, João Roberto Oliveira do ; Purgatto, Eduardo ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: CONSERVAÇÃO DE ALIMENTOS, BANANA, POLISSACARÍDEOS

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    • ABNT

      SHIGA, Tania Misuzu et al. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars. Journal of the Science of Food and Agriculture, v. 91, n. 8, p. 1511-1516, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4342. Acesso em: 24 abr. 2024.

    • APA

      Shiga, T. M., Soares, C. A., Nascimento, J. R. O. do, Purgatto, E., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2011). Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars. Journal of the Science of Food and Agriculture, 91( 8), 1511-1516. doi:10.1002/jsfa.4342

    • NLM

      Shiga TM, Soares CA, Nascimento JRO do, Purgatto E, Lajolo FM, Cordenunsi-Lysenko BR. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 8): 1511-1516.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.4342

    • Vancouver

      Shiga TM, Soares CA, Nascimento JRO do, Purgatto E, Lajolo FM, Cordenunsi-Lysenko BR. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 8): 1511-1516.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.4342

  • Artigo de periodico

    Relative populations and toxin production by Aspergillus flavus and Fusarium verticillioides in artificially inoculated corn at various stages of development under field conditions (2008)

    Zorzete, Patricia; Castro, Rosimar S.; Pozzi, Claudia R.; Israel, Ana Lia Martins; Fonseca, Homero; Yanaguibashi, Gianni; Corrêa, Benedito

    Source: Journal of the Science of Food and Agriculture. Unidades: ICB, ESALQ

    Assunto: MICROBIOLOGIA

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    • ABNT

      ZORZETE, Patricia et al. Relative populations and toxin production by Aspergillus flavus and Fusarium verticillioides in artificially inoculated corn at various stages of development under field conditions. Journal of the Science of Food and Agriculture, v. 88, n. 1, p. 48-55, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.2930. Acesso em: 24 abr. 2024.

    • APA

      Zorzete, P., Castro, R. S., Pozzi, C. R., Israel, A. L. M., Fonseca, H., Yanaguibashi, G., & Corrêa, B. (2008). Relative populations and toxin production by Aspergillus flavus and Fusarium verticillioides in artificially inoculated corn at various stages of development under field conditions. Journal of the Science of Food and Agriculture, 88( 1), 48-55. doi:10.1002/jsfa.2930

    • NLM

      Zorzete P, Castro RS, Pozzi CR, Israel ALM, Fonseca H, Yanaguibashi G, Corrêa B. Relative populations and toxin production by Aspergillus flavus and Fusarium verticillioides in artificially inoculated corn at various stages of development under field conditions [Internet]. Journal of the Science of Food and Agriculture. 2008 ; 88( 1): 48-55.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.2930

    • Vancouver

      Zorzete P, Castro RS, Pozzi CR, Israel ALM, Fonseca H, Yanaguibashi G, Corrêa B. Relative populations and toxin production by Aspergillus flavus and Fusarium verticillioides in artificially inoculated corn at various stages of development under field conditions [Internet]. Journal of the Science of Food and Agriculture. 2008 ; 88( 1): 48-55.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.2930

  • Artigo de periodico

    Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization (2010)

    Tapia-Blácido, Delia Rita; Sobral, Paulo José do Amaral; Menegalli, Florencia C.

    Source: Journal of the Science of Food and Agriculture. Unidades: FFCLRP, FZEA

    Subjects: AMIDO, PROTEÍNAS, FARINHAS, ENGENHARIA DE ALIMENTOS

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      TAPIA-BLÁCIDO, Delia Rita e SOBRAL, Paulo José do Amaral e MENEGALLI, Florencia C. Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization. Journal of the Science of Food and Agriculture, v. 90, p. 1185-1193, 2010Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3946. Acesso em: 24 abr. 2024.

    • APA

      Tapia-Blácido, D. R., Sobral, P. J. do A., & Menegalli, F. C. (2010). Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization. Journal of the Science of Food and Agriculture, 90, 1185-1193. doi:10.1002/jsfa.3946

    • NLM

      Tapia-Blácido DR, Sobral PJ do A, Menegalli FC. Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization [Internet]. Journal of the Science of Food and Agriculture. 2010 ; 90 1185-1193.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.3946

    • Vancouver

      Tapia-Blácido DR, Sobral PJ do A, Menegalli FC. Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization [Internet]. Journal of the Science of Food and Agriculture. 2010 ; 90 1185-1193.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.3946

  • Artigo de periodico

    Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) (2012)

    Abe, Lucile Tiemi; Lajolo, Franco Maria ; Genovese, Maria Inês

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: JABUTICABA, ANTIOXIDANTES

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      ABE, Lucile Tiemi e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg). Journal of the Science of Food and Agriculture, v. 92, n. 8, p. 1679-1687, 2012Tradução . . Disponível em: https://doi.org/10.1002/jsfa.5531. Acesso em: 24 abr. 2024.

    • APA

      Abe, L. T., Lajolo, F. M., & Genovese, M. I. (2012). Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg). Journal of the Science of Food and Agriculture, 92( 8), 1679-1687. doi:10.1002/jsfa.5531

    • NLM

      Abe LT, Lajolo FM, Genovese MI. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 8): 1679-1687.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.5531

    • Vancouver

      Abe LT, Lajolo FM, Genovese MI. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 8): 1679-1687.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.5531

  • Artigo de periodico

    Polyphenol analysis using high-resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes (2020)

    Juliano, Fernanda Francetto ; Alvarenga, Jose Fernando R; Lamuela-Raventos, Rosa Maria; Massarioli, Adna Prado ; Lima, Liziane M; Santos, Roseane C; Alencar, Severino Matias de

    Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ

    Subjects: AMENDOIM, ANÁLISE MULTIVARIADA, ESPECTROMETRIA DE MASSAS, GENÓTIPOS, POLIFENÓIS, RESISTÊNCIA GENÉTICA VEGETAL, SECA

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      JULIANO, Fernanda Francetto et al. Polyphenol analysis using high-resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes. Journal of the Science of Food and Agriculture, v. 100, p. 721–731, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10075. Acesso em: 24 abr. 2024.

    • APA

      Juliano, F. F., Alvarenga, J. F. R., Lamuela-Raventos, R. M., Massarioli, A. P., Lima, L. M., Santos, R. C., & Alencar, S. M. de. (2020). Polyphenol analysis using high-resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes. Journal of the Science of Food and Agriculture, 100, 721–731. doi:10.1002/jsfa.10075

    • NLM

      Juliano FF, Alvarenga JFR, Lamuela-Raventos RM, Massarioli AP, Lima LM, Santos RC, Alencar SM de. Polyphenol analysis using high-resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100 721–731.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.10075

    • Vancouver

      Juliano FF, Alvarenga JFR, Lamuela-Raventos RM, Massarioli AP, Lima LM, Santos RC, Alencar SM de. Polyphenol analysis using high-resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100 721–731.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.10075

  • Artigo de periodico

    Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages (2017)

    Azevedo, Maria Cecília Sanches; Silva, Rafaela Rossi E; Jacomino, Angelo Pedro; Genovese, Maria Inês

    Source: Journal of the Science of Food and Agriculture. Unidades: ESALQ, FCF

    Subjects: CAMBUCI, COMPOSTOS FENÓLICOS, MATURAÇÃO VEGETAL

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      AZEVEDO, Maria Cecília Sanches et al. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages. Journal of the Science of Food and Agriculture, v. 97, n. 2, p. 526-535, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7756. Acesso em: 24 abr. 2024.

    • APA

      Azevedo, M. C. S., Silva, R. R. E., Jacomino, A. P., & Genovese, M. I. (2017). Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages. Journal of the Science of Food and Agriculture, 97( 2), 526-535. doi:10.1002/jsfa.7756

    • NLM

      Azevedo MCS, Silva RRE, Jacomino AP, Genovese MI. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 2): 526-535.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.7756

    • Vancouver

      Azevedo MCS, Silva RRE, Jacomino AP, Genovese MI. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 2): 526-535.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.7756

  • Artigo de periodico

    Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications (2020)

    Pires, Manoela Alves ; Rodrigues, Isabela ; Barros, Julliane Carvalho ; Carnauba, Gabriela Cristina Sá ; Carvalho, Francisco Allan Leandro de ; Trindade, Marco Antonio

    Source: Journal of the Science of Food and Agriculture. Unidade: FZEA

    Subjects: OXIDAÇÃO, CARNES E DERIVADOS, ANÁLISE DE SOBREVIVÊNCIA

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    • ABNT

      PIRES, Manoela Alves et al. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. Journal of the Science of Food and Agriculture, v. 100, n. 1, p. 410-420, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10070. Acesso em: 24 abr. 2024.

    • APA

      Pires, M. A., Rodrigues, I., Barros, J. C., Carnauba, G. C. S., Carvalho, F. A. L. de, & Trindade, M. A. (2020). Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. Journal of the Science of Food and Agriculture, 100( 1), 410-420. doi:10.1002/jsfa.10070

    • NLM

      Pires MA, Rodrigues I, Barros JC, Carnauba GCS, Carvalho FAL de, Trindade MA. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 1): 410-420.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.10070

    • Vancouver

      Pires MA, Rodrigues I, Barros JC, Carnauba GCS, Carvalho FAL de, Trindade MA. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 1): 410-420.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.10070

  • Artigo de periodico

    Partial characterization of proteins from baru (Dipteryx alata Vog) seeds (2011)

    Cruz, Kezia Soares da; Silva, Maraiza Aparecida da; Freitas, Osvaldo de; Neves, Valdir Augusto

    Source: Journal of the Science of Food and Agriculture. Unidade: FCFRP

    Subjects: PROTEÍNAS DE PLANTAS (CARACTERÍSTICAS), SEMENTES, FABACEAE, CERRADO

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    • ABNT

      CRUZ, Kezia Soares da et al. Partial characterization of proteins from baru (Dipteryx alata Vog) seeds. Journal of the Science of Food and Agriculture, v. 91, n. 11, p. 2006-2012, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4410. Acesso em: 24 abr. 2024.

    • APA

      Cruz, K. S. da, Silva, M. A. da, Freitas, O. de, & Neves, V. A. (2011). Partial characterization of proteins from baru (Dipteryx alata Vog) seeds. Journal of the Science of Food and Agriculture, 91( 11), 2006-2012. doi:10.1002/jsfa.4410

    • NLM

      Cruz KS da, Silva MA da, Freitas O de, Neves VA. Partial characterization of proteins from baru (Dipteryx alata Vog) seeds [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 11): 2006-2012.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.4410

    • Vancouver

      Cruz KS da, Silva MA da, Freitas O de, Neves VA. Partial characterization of proteins from baru (Dipteryx alata Vog) seeds [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 11): 2006-2012.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.4410

  • Artigo de periodico

    Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil (2007)

    Behrens, Jorge Herman; Heinemann, Riana Jordão Barrozo; Lanfer Marquez, Úrsula Maria

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: CONSUMO DE ALIMENTOS, NUTRIÇÃO, ARROZ

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    • ABNT

      BEHRENS, Jorge Herman e HEINEMANN, Riana Jordão Barrozo e LANFER MARQUEZ, Úrsula Maria. Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil. Journal of the Science of Food and Agriculture, v. 87, n. 6, p. 992-999, 2007Tradução . . Disponível em: https://doi.org/10.1002/jsfa.2794. Acesso em: 24 abr. 2024.

    • APA

      Behrens, J. H., Heinemann, R. J. B., & Lanfer Marquez, Ú. M. (2007). Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil. Journal of the Science of Food and Agriculture, 87( 6), 992-999. doi:10.1002/jsfa.2794

    • NLM

      Behrens JH, Heinemann RJB, Lanfer Marquez ÚM. Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil [Internet]. Journal of the Science of Food and Agriculture. 2007 ; 87( 6): 992-999.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.2794

    • Vancouver

      Behrens JH, Heinemann RJB, Lanfer Marquez ÚM. Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil [Internet]. Journal of the Science of Food and Agriculture. 2007 ; 87( 6): 992-999.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.2794

  • Artigo de periodico

    Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality (2019)

    Alexandre, Allana Patrícia Santos ; Castanha, Nanci ; Costa, Naiara Silva; Santos, Amanda Silva ; Badiale‐Furlong, Eliana ; Augusto, Pedro Esteves Duarte ; Calori‐Domingues, Maria Antonia

    Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ

    Subjects: CONTAMINAÇÃO DE ALIMENTOS, FARINHAS, FUSARIUM, MICOTOXINAS, MILHO, OXIDAÇÃO, OZÔNIO

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    • ABNT

      ALEXANDRE, Allana Patrícia Santos et al. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9966. Acesso em: 24 abr. 2024.

    • APA

      Alexandre, A. P. S., Castanha, N., Costa, N. S., Santos, A. S., Badiale‐Furlong, E., Augusto, P. E. D., & Calori‐Domingues, M. A. (2019). Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, 1-8. doi:10.1002/jsfa.9966

    • NLM

      Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.9966

    • Vancouver

      Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.9966

  • Artigo de periodico

    Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions (1990)

    Lanfer Marquez, Úrsula Maria; Lajolo, Franco Maria

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: ALIMENTOS, VALOR NUTRITIVO, ALIMENTOS (DIGESTÃO)

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    • ABNT

      LANFER MARQUEZ, Úrsula Maria e LAJOLO, Franco Maria. Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions. Journal of the Science of Food and Agriculture, v. 53, n. 2 , p. 235-42, 1990Tradução . . Disponível em: https://doi.org/10.1002/jsfa.2740530211. Acesso em: 24 abr. 2024.

    • APA

      Lanfer Marquez, Ú. M., & Lajolo, F. M. (1990). Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions. Journal of the Science of Food and Agriculture, 53( 2 ), 235-42. doi:10.1002/jsfa.2740530211

    • NLM

      Lanfer Marquez ÚM, Lajolo FM. Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions [Internet]. Journal of the Science of Food and Agriculture. 1990 ;53( 2 ): 235-42.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.2740530211

    • Vancouver

      Lanfer Marquez ÚM, Lajolo FM. Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions [Internet]. Journal of the Science of Food and Agriculture. 1990 ;53( 2 ): 235-42.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.2740530211

  • Artigo de periodico

    New propolis type from north-east Brazil: chemical composition, antioxidant activity and botanical origin (2017)

    Ferreira, Joselena M; Fernandes-Silva, Caroline C; Salatino, Antonio ; Negri, Giuseppina; Message, Dejair

    Source: Journal of the Science of Food and Agriculture. Unidade: IB

    Subjects: PRÓPOLIS, BOTÂNICA (CLASSIFICAÇÃO), ANTIOXIDANTES, FLAVONOIDES, LEGUMINOSAE, PLANTAS MEDICINAIS, PRODUTOS NATURAIS

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      FERREIRA, Joselena M et al. New propolis type from north-east Brazil: chemical composition, antioxidant activity and botanical origin. Journal of the Science of Food and Agriculture, p. on-line, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8210. Acesso em: 24 abr. 2024.

    • APA

      Ferreira, J. M., Fernandes-Silva, C. C., Salatino, A., Negri, G., & Message, D. (2017). New propolis type from north-east Brazil: chemical composition, antioxidant activity and botanical origin. Journal of the Science of Food and Agriculture, on-line. doi:10.1002/jsfa.8210

    • NLM

      Ferreira JM, Fernandes-Silva CC, Salatino A, Negri G, Message D. New propolis type from north-east Brazil: chemical composition, antioxidant activity and botanical origin [Internet]. Journal of the Science of Food and Agriculture. 2017 ; on-line.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.8210

    • Vancouver

      Ferreira JM, Fernandes-Silva CC, Salatino A, Negri G, Message D. New propolis type from north-east Brazil: chemical composition, antioxidant activity and botanical origin [Internet]. Journal of the Science of Food and Agriculture. 2017 ; on-line.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.8210

  • Artigo de periodico

    Mycoflora and fumonisin contamination in Brazilian sorghum from sowing to harvest (2010)

    Alves dos Reis, Tatiana; Zorzete, Patricia; Pozzi, Claudia Rodrigues; Nascimento da Silva, Valéria; Ortega, Edwin Moisés Marcos; Corrêa, Benedito

    Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ

    Subjects: FUNGOS TOXICOGÊNICOS, FUSARIUM, MICOTOXINAS, SORGO (CONTAMINAÇÃO)

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    • ABNT

      ALVES DOS REIS, Tatiana et al. Mycoflora and fumonisin contamination in Brazilian sorghum from sowing to harvest. Journal of the Science of Food and Agriculture, v. 90, n. 9, p. 1445-1451, 2010Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3962. Acesso em: 24 abr. 2024.

    • APA

      Alves dos Reis, T., Zorzete, P., Pozzi, C. R., Nascimento da Silva, V., Ortega, E. M. M., & Corrêa, B. (2010). Mycoflora and fumonisin contamination in Brazilian sorghum from sowing to harvest. Journal of the Science of Food and Agriculture, 90( 9), 1445-1451. doi:10.1002/jsfa.3962

    • NLM

      Alves dos Reis T, Zorzete P, Pozzi CR, Nascimento da Silva V, Ortega EMM, Corrêa B. Mycoflora and fumonisin contamination in Brazilian sorghum from sowing to harvest [Internet]. Journal of the Science of Food and Agriculture. 2010 ; 90( 9): 1445-1451.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.3962

    • Vancouver

      Alves dos Reis T, Zorzete P, Pozzi CR, Nascimento da Silva V, Ortega EMM, Corrêa B. Mycoflora and fumonisin contamination in Brazilian sorghum from sowing to harvest [Internet]. Journal of the Science of Food and Agriculture. 2010 ; 90( 9): 1445-1451.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1002/jsfa.3962

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